This book, originally published in 1986, analyses and describes the significance of cultural relations in international affairs. It traces the beginnings of cultural relations in the 19 th century and their evolution. Consideration is given to the nature and organization of global ?cultural diplomacy?, with a particular focus on France, Germany,... more...

The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means. more...

Food Structure-Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical properties, and the variety of techniques and strategies... more...

Polysaccharides in Food is a collection of papers that discusses concepts and advancements related to polysaccharides found in food products. The book is divided into five parts; Part I deals with topics such as the polysaccharides of the plant cell during growth; polysaccharide structure in solutions and gels; and the solvent interactions and... more...

Grote's History of Greece is one of the classic works of historical interpretation and scholarship. George Grote - banker, MP and a founder of London University - was the first historian to give a high value to the Greek creation of democracy, and this aspect of his work is closely relevant to current debates about democracy in our times. This abridgement... more...